BASTE THE BIRD
OK, you bought a fresh organic turkey and dry-brined it. The last step to preventing dry meat is basting. Wait until the turkey has spent some time in the oven and its natural juices and fats have begun to render out—or, better yet, give the drippings a boost by dropping a few tablespoons of butter into the roasting pan. For maximum flavor and some seriously sexy skin, dip a basting or pastry brush (which works better than those squeezy thingies) into the pan drippings every 30 minutes and liberally paint the surface of the bird.